This week’s Tuesdays with Dorie recipe was a perfect addition to my Thanksgiving dessert selection this past weekend. I was multitasking for most of the meal, testing recipes for my upcoming cookbook (my guests knew that it wouldn’t be a traditional Thanksgiving spread, rather a selection of French dishes!), but knowing this was coming up, I figured it was an excellent complement to my rustic fruit galette, a selection of bars and squares and a pumpkin pie from my neighbours. Pears and almonds somehow feel very much like Autumn to me and I make a version of this that is much more rustic which I had in mind as well. From the image in Baking Chez Moi, I knew this would be a more elegant addition to my selection and I was not wrong.

A simple sweet tart dough (I used the press-in method, so easy!) is fully baked then filled with slightly caramelized pear chunks, then topped with a mix of almonds, egg whites and sugar which make for crispy crackly topping once it’s baked again. It’s a substantial slice of pears (more fruit = healthier, right?) and would pair perfectly with a scoop of vanilla ice cream of some whipped cream. Or, you know, three other slices of various desserts 😉

This is SUCH an easy dessert and the topping really makes it something special. Adding this to my list of “desserts that look difficult to make but are actually ridiculously simple”. A good list to have in your back pocket for when you entertain!

Get the recipe for Pear Tart with Crunchy Almond Topping here or on p 127 of Baking Chez Moi.

Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!

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To be honest I threw in a couple of tiny apples. I think depending on the apples it would be a bit mushy. This is a substantial (ie stands tall) tart. As long as you cut them into large chunks it should be ok.